Sweet-Smoky Salmon & Fired-Up Corn

Ellbee’s Garlic Kitchen Box

Sweet-Smoky Salmon & Fired-Up Corn

A grill dinner that feels like a whole summer evening on one plate. Sweet-smoky salmon gets glossy at the edges, while hot corn in the husk is pulled apart and slathered with a zesty pepper butter. It is bold, a little messy and absolutely worth eating outdoors.

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Total Time 45

Servings: 4 servings

Course: Main Dishes

Ingredients Method Notes

Ingredients

4 6-ounce skin-on salmon fillets
2 tablespoons Ellbee's Bacon Organic Olive Oil, divided
2 teaspoons Ellbee's Sweet & Smoky Gourmet Garlic
4 ears fresh corn, husks pulled back but attached and silks removed
4 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
1 teaspoon Ellbee's Zesty Gourmet Garlic
1 tablespoon chopped chives or parsley
kosher salt, cracked black pepper and lemon wedges

Method

Heat grill to medium. Stir 1 tablespoon Ellbee's Bacon Organic Olive Oil with Ellbee's Sweet & Smoky Gourmet Garlic, salt and pepper. Brush the mixture over the salmon and let stand while the corn starts cooking.
Spread corn with the remaining oil, pull husks back over the kernels and grill, turning occasionally, until tender and lightly charred, 20 to 25 minutes.
Mash cream cheese, butter, Ellbee's Zesty Gourmet Garlic and chives until smooth. Pull back the hot corn husks and spread generously with the zesty butter.
Grill salmon skin-side down until it releases easily and flakes at the center, 4 to 6 minutes per side depending on thickness. Serve with the fired-up corn and lemon wedges.

Notes

Time: 45 min

Kitchen tip: Soak especially dry corn in cold water for 15 minutes before grilling; the trapped steam keeps kernels tender while the husks char.

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